White Chocolate Cranberry Cookies (Print)
Chewy, buttery cookies studded with sweet white chocolate chips and tart dried cranberries.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 1 cup white chocolate chips
10 - 1 cup dried cranberries
# How to Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and smooth.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
06 - Fold white chocolate chips and dried cranberries into the dough using a spatula.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are lightly golden and centers appear set.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- They strike that perfect balance of chewy and buttery that makes you want another right away
- The dried cranberries add just the right pop of tartness that brightens up the sweetness
02 -
- Softened butter is key—it makes all the difference in achieving that melt-in-your-mouth texture
- Folding the chips and cranberries gently prevents the dough from becoming dense and overmixed
03 -
- Chilling the dough for 30 minutes before baking helps prevent spreading and keeps the cookies thick
- Using parchment paper instead of greasing helps cookies bake evenly and prevents sogginess